“It has been over a year since I opened La Peg. I find myself in a place where both restaurants are running well and now I want to do something I haven’t done for far too long, get back in Bistrot’s kitchen and cook again!”
On Thursday, Bistrot La Minette’s Executive Chef Kenneth Bush and Chef Woolsey will work together on a menu they collaborated on to fit the flavor cru Beaujolais.
Escargot à la Viennoise
Six burgundy snails, garlic herb butter, crushed pistachios, croutons
Salade de Joues de Porc
Salad of confit pork cheeks, potatoes, cherry tomatoes, croutons, poached egg, mesclun lettuces
Daube de Bœuf au Fois Gras
Red wine-braised beef rib, braise reduction, foie gras sauce, pommes dauphin, royal trumpet mushrooms, seared Brussels sprouts
Butter-toasted spice bread, red wine-poached pear sorbet, Cognac raisin puree
4 courses $35, with wine $50. The wines are crus from Beaujolais. They will also have the Nouveau on hand to try.
Bistro La Minette
623 South 6th Street
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